VEGAN LASGNA

Are you a vegetarian? If you just love the vegan lifestyle, surely you would be a die-hard fan of vegetarian lasagna

Are you a vegetarian? If you just love the vegan lifestyle, surely you would be a die-hard fan of vegetarian lasagna too!

Being quite a foodie myself, I love the easy lasagna that teems with thousands of nutritious vegetable-packed vegan lasagna which oozes with taste once it is made with non-dairy white sauce!

VEGAN vegetable LASGNA is one of the best comforting foods, especially during the freezing wintertime, and it can be made at any time of the year, as it freezes brilliantly and makes the absolutely delightful vegan comfort food.

I often make ultimate tasty vegan lasagna during the winter break, using the simplest ingredients from my pantry. Sometimes, I also design recipes myself, visiting various recipe blogs from famous websites from the most notable cooks that have legendarily conquered the world of culinary arts. Following is one of the best vegan lasagna recipe with eggplant ever

Method

Heat the Kisan sunflower oil in a bottomless non-stick saucepan and fry the onion for almost 4-5 minutes, or until softened and lightly browned, stirring.

Add the aubergine, courgette, pepper, and mushrooms and fry for 14 minutes, stirring from time to time.

Add the garlic and cook for a few seconds, then blend in the
red lentils, tomatoes, Italian seasoning, sugar and crumbled stock cube for the
signature lasagna taste!

Refill one of the tomato tins with some water and pour into the pan.

Stir nicely, bring to
a simmer and cook for 15 minutes, blending it regularly from time to time.

To make your vegan lasagna iron-rich and tasty add the baby spinach leaves, using a handful at a time and cook for 1–2 minutes more.

While the vegetables simmer in the pot, prepare the luscious vegan lasagna white sauce.

Heat the oil in a
medium-sized saucepan. When it is quite hot and bubbling vigorously, add the
flour and cook, stirring all the time, for almost one minute.

Add the milk, yeast, bay leaf and nutmeg and season well
with a blend of salt and pepper.

Bring to a simmer, whisking continuously with a metal whisk
over just adequate heat for 4–5 minutes, or until it is smooth in texture and condensed.

Adjust the seasoning according
to your preference of taste, it is quite likely that you might need more black
pepper than you could have ever imagined in your wildest dreams!

Spread a third of the vegetable mixture over the base of
five pints ovenproof lasagna dish and cover with a single layer of lasagna
sheets. Now, top with another third of the vegetable and now, add a second
layer of lasagna.

Just add half of the white sauce, after removing the bay
leaf, and very gently top with the outstanding mixture of vegetables. Finish the
baking process with a final layer of lasagna and the rest of the white sauce.

Now, bake for almost 45 minutes, till the pasta has softened and the topping of this vegan lasagna is nicely browned and bubbling aromatically.

Stand for 5 minutes before cutting vegan lasagna to allow the filling to settle till it hardens!

Shift it into a large casserole dish and serve this vegan lasagna easy recipe while it’s super-hot and lip-smacking, being an eye candy certainly!

You surely love to eat this healthy vegan vegetarian or veggie lasagna as it has rich nutrition stats. To save time you can also use no-cook noodles.

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